How to Make Mexican Chili in the Slow Cooker (Gluten-Free)
During cold winter months, a hearty and hot meal from the slow cooker can really warm you up. Many slow cooker recipes are naturally gluten free, or can be easily adapted.
If the recipe calls for a couple of tablespoons of flour, rice flour can be substituted. If it calls for creamed soup, you can make your own. Many recipes, though, like this Mexican Chili, don’t need any modifications.
The reason I enjoy using the slow cooker is that most of my dinner preparation is done early in the day, or the night before. It can free up evening time, making it more pleasant.
It’s also very helpful if you are running kids to practices rather than being at home cooking. Planning ahead to make dinner in the slow cooker can save you money on eating out and provide you with healthy tasty go-to meals.
Slow Cooker Mexican Chili
- 2 pounds ground beef or turkey
- 1 medium onion
- 16 ounces thick and chunky salsa
- 1 - 16 ounce can small red beans
- 1 - 16 ounce can refried beans
- 1 cup gluten-free beef broth
- 2 teaspoons dried ground cumin
- 1 1/2 – 2 Tablespoons chili powder
- 2 Tablespoons lime juice
- Tortilla chips
Sauté the ground meat and onion in a skillet until the meat is done and the onion is soft. Drain.
While the meat is cooking, drain and rinse the small red beans.
Combine all ingredients except the lime juice in a 4 – 6 quart slow cooker.
Cook on low 4 - 6 hours or on high 2 – 3 hours.
Stir in the lime juice.
Serve with tortilla chips.